Lemon Chiffon Pie by Kathy N.

I was reading over the other pie recipes just now, and realized Jenn made a Lemon Chiffon Pie, too.  I think this one was a lot easier to make.  It had simple ingredients.  Aside from the lemon and orange, I always have the ingredients, and it's not hard or expensive to pick up a lemon and orange while at the store.  I beat the egg whites while the juice was heating up, so they were ready to go as soon as the egg yolk mixture was thick.  One problem I had was tiny lumps in the egg yolk mixture, and they didn't smooth out.  I think if I had mixed the corn starch with the sugar before I added the yolks, it might have solved that.  And, I added the egg yolk mixture to the boiling juice gradually, beating like crazy with a whisk the whole time.  So I don't think the lumps came from that.  I put it in a graham cracker crust, since I'm much better at making that kind.

As far as taste, I'm just going to have to guess.  I don't like cream pies, so not only do I not like this one, I have nothing else to judge it from since I never eat cream pies.  I'd rather skip dessert.  I know I'm the crazy one here, so I'll guess and say it's a 3.  It smelled good, and when I licked the spoon a little after I dumped the filling in the crust, it was a pleasant taste.  Plus, beginning to end, it took less than an hour, and that includes breaks to fix lunch for my kids.  

FYI: the filling is gluten free and dairy free, which has to add extra points.  :)

Lemon Chiffon Pie by Kathy Nelson

juice of one lemon

juice of one orange

3 egg yolks

1/2 C sugar

3 T corn starch

3 egg whites

1/2 C sugar

1 tsp vanilla

Add enough water to juice of lemon and orange to make one cup.  Bring to boil.  Add egg yolks, 1/2 C sugar, and corn starch which have been blended.  Cook to thicken (it only took a couple minutes).  Beat egg whites until stiff with 1/2 C sugar and vanilla.  Fold whites mixture into lemon mixture, pour into baked pie crust.  (I used a 9 inch pie plate, and it fit perfect)

Washington Apple Pie - Mildred G.

When I saw this recipe I was intrigued.  It uses pineapple juice and does not have cinnamon or nutmeg. That said, it was really a simple pie, especially thanks to modern technology.  I used an apple peeler/corer/slicer to do the apples and my food processor to make the crust.  I ended up cooking it an extra 30 minutes, because it wouldn't brown.  Even after that the crust wasn't very brown, but I think that was just the crust.  I just used a basic crust from Better Homes & Gardens.

The only real issue with the recipe was that it called for butter & salt but doesn't say when to add them. I chose to add the salt with sugar and juice and then the butter with the vanilla.

Because the apples were sliced and precooked, they ended up really mushy.  When you eat it, it is kind of like eating applesauce.  I don't know that is a bad thing, but I prefer a more firm apple pie.  I would be curious to see what texture would be like if you didn't precook the apples.  As for the taste, the pineapple juice was good, but it made the pie REALLY sweet.  I mean REALLY, REALLY sweet.  I liked it, but, make sure to get a small piece.  It was better with whipped cream, oddly enough.  I love sweet pies, but this was a little much for me.  I debated between a 2.5 and a 3, the flavor is interesting and tasty, but in the end, I think when I make apple pie, I would choose one with cinnamon and nutmeg and not quite as sweet or mushy, so I am giving it a 2.5.

Washington Apple
1 C sugar
1 C unsweetened pineapple juice
6 large, tart apples (I used Granny Smith), peeled, cored & sliced
1/2 t salt
1 T cornstarch
1 T butter
1/2 t vanilla
1 recipe 2-crust pie crust

Put sugar and pineapple juice to boil.  Add apples and cook slowly until tender, it was about 7-10 minutes.  With a slotted spoon lift apples out, and lay them in the pan lined with an unbaked pie crust.  Dissolve the cornstarch in a small amount of water and add to the boiling syrup and cook until it thickens.  Remove from heat and add butter and vanilla.  Pour over apples in pie crust.  Cover top with pastry strips.   Bake in hot oven, 400-degrees for 15 minutes, then 350-degrees for 30-60 minutes.

Lemon Chiffon Pie by Maurine G.

I love lemon, so I was excited about this pie.  The ingredients are basic, but it took all day to complete all the steps.  You definitely can't just mix it up and walk away.  I found the directions a little vague about the gelatin, but we made a guess (actually two guesses when the first one wasn't right) and it worked out. It turned out super light and airy, and just melted in your mouth.  Everyone at our game night, where we served it, gave it 4 stars.  However, the next day, when we pulled it out to eat the leftovers, it was a disaster.  I should have taken a picture.  You know how merengue starts to weep after a while and makes the lemon meregue pie all watery and gross, that is what happend, only worse.  For this pie, the lemon and meregue are  mixed together, so the weeping was not just the merengue, it was the whole pie.  So, on day 2, we give this recipe 1 star. The bottom line is, if you are going to eat the whole pie in one sitting, this is fabulous, but if you have leftovers, just throw them away.

 

Lemon Chiffon Pie by Maureen G.

4 eggs, separated
1/2 c lemon juice
1/4 c sugar
dash of salt
1/2 T gelatin
1/2 c cold water
1 tsp grated lemon zest
1/2 c sugar
graham cracker crust

Combine egg yolks, lemon juice, salt, and 1/4 c sugar in either the top of a double boiler or a small pot.  Cook in the double boiler or over low heat until thickened.  Meanwhile, soften gelatin in water for 5 minutes.  Add gelatin to lemon mixture and continue cooking for 5 minutes, until gelatin is completely dissolved.  Remove from heat, add lemon zest, cover with waxed paper to prevent a skin from forming, and chill.  When the mixture is completely cool and almost set, beat with an electric mixer.  Beat egg white until soft peaks form.  Gradually add 1/2 c sugar and beat until stiff peaks form.  Fold into lemon mixture, pour into crust and chill completely.  Serve the same day and discard leftovers.

Apple Pie - Loleen G.

APPLE PIE - Loleen G.

I started out with one plan and found I had used the cream I needed in something else so I changed to Apple Pie because I had enough apples.  This recipe is listed 2 times.  pg.102 & 105.  Pg. 102 would be best to use.  Unless your apples were xlg. 4-5 apples would not be enough apples.  I used 4 xlg. Johnny Gold and 1 apple of unknown variety to get enough for the pie.  Johnny Gold apples are not very tart they are really sweet so the pie was too sweet for me.  I should have adjusted the sugar a little.  I also enjoy more flavor so I used both the nutmeg and cinnamon.  I expected the pie to not set up very well because it used less flour than my usual apple pie recipe.  I also followed the lapping of crust instruction.  It gave a thicker crust edge but the flavor was a good mix with the sweeter apples, and none of the moisture seeped between the crust layers .  I was VERY happy and pleased with the final result.  I think the variety of apples and amount of flour were a great combination.  Our friends said it was a 4 but I give it only a 3.5.

Apple Pie - Loleen G.

2 unbaked 9" pie crusts (deep pie)                               5 C peeled, cored, & sliced apples
1 T.  Flour                                                                   3/4 C Sugar
1/2 tsp. Salt                                                                 1/4 tsp. Cinnamon
3 T. Butter                                                                   1/4 tsp. Nutmeg
   
Combine flour, sugar, salt & spices.  Mix with prepared apples. Put into a deep 9" pastry lined pan.  Dot with butter.  Moisten edge of bottom crust with water to insure a good seal.  Cover with top crust lapping upper crust over bottom crust.  Press firmly together.  Flute edges.  Bake in hot oven 425o for 40 min.  Be sure apples are tender when pricked with fork.

Alabama Chews-V. Spears

Ty was finally home last night and he picked this recipe. It is pretty good, but nothing exceptional. We skipped rolling the finished cookies in powdered sugar and just sprinkled it on top. Why is it that the mess that occurs when your husband helps is way bigger than it would have been? Powdered sugar everywhere! Good practice for kids I guess. Anyway, the cookie is a lot like a chocolate chip cookie without the chocolate. We also halved the recipe, because I only had a cup of brown sugar. It fit nicely in a 9x9 pan, which is perfect for us. I give this recipe 2 1/2 stars. I would rather have a Chocolate Chip cookie.

Alabama Chews

2 Cup Brown Sugar

1 Cup Butter

2 Eggs

2 Cups Flour

2 tsp Baking Powder

2 tsp Vanilla

1 Cup Walnuts/Pecans

Mix in order of ingredients, spread in shallow pan. Bake in slow oven 350 degrees for 30 min. Cut in squares, roll in powdered sugar.

Danish Dandies by Virginia S.

My first impression on reading this recipe was "good, I have all the ingredients".  Then I realized it called for 8 eggs, and 2 cups flour.  EIGHT!  It actually just calls for 8 hard boiled egg yolks, but I have no idea how to get a yolk hard boiled without the white.  Does anyone else??  If the eggs could be separated first, I have all sorts of recipes that use 8 egg whites.  As it was, I ended up hard boiling 8 whole eggs, then taking out the yolks and throwing away the whites.  I got side tracked in the middle of the process, so the yolks sat on the counter and cooled a bit before I mashed them.  I would suggest mashing them while still very hot, since I got a few lumps from them getting a bit crusty while sitting on the counter.  (really, they only sat there for 10 minutes or so, but it was enough for a slight crust to form).

The rest of the recipe was very easy and straight forward.  Forming a log out of the dough, then chilling and slicing off cookies for baking was very simple.  And they were good.  Not fantastic, but very good.

Danish Dandies
8 egg yolks
1/2 C shortening
1/2 C margarine
3/4 C sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp lemon extract
2 C flour

Hard cook egg yolks.  Press through sieve.  Cream together shortening, margarine, sugar.  Add salt, flavoring, egg yolks.  Mix well.  Add flour to make moderately stiff dough.  Shape into rolls and chill.  Slice 1/8 inch thick.  Cook on ungreased cookie sheet at 400 degrees for 8 minutes.

Hawaiian Moon Drops - Deseret News

As I read this recipe I vaguely recalled eating these and loving them and hoping they were the cookies I remembered.  I honestly don't remember who made them, but think it was my other grandmother.  I made sure I had all the ingredients and started mixing up the cookies and when it came time to add the  lemon extract, I discover the bottle was empty.  I figured I would use lemon juice, it shouldn't make too much difference, right?  WRONG!!   Then when I made the icing I realized I was out of cornstarch, so I used tapioca, DON'T EVER DO THIS!  It tasted horrible, and the consistency was like mucus, it was a very bad idea.  I just iced a couple cookies when I decided to borrow some cornstarch and remake the icing, the kids loved eating the extra pineapple.  That said, they were good, an easy 3, but not great, and didn't taste like I remembered.  So, I went and bought some lemon extract and restocked my cornstarch supply and remade them, and now they are a 4-plus.  They are amazing!  I recommend them for all occasions and events.  It is probably my new favorite cookie. The only issue with the recipe as written, is that I was glad I read both the cookie recipe and the icing recipe ahead, since you need to drain the pineapple and use the juice for the icing, as noted below.

Also, I am contemplating using coconut oil instead of shortening just to see what it will taste like.

NOTE: The icing for this cookies is in the frosting section.  Because of its consistency I wouldn't recommend it for a cake, unless you want a glaze.

Hawaiian Moon Drops
3 C flour (add an extra 1/4 C for high altitude)
1 t baking powder
1 t soda
1 t salt
3/4 C brown sugar
1/2 C white sugar
2/3 C shortening
2 eggs
1 t vanilla
1/4 t lemon extract
2/3 C crushed pineapple, drained, with juice reserved for icing.
1 C chopped nuts (I used walnuts)
Pineapple Icing
1 1/2 C flaked coconut

Preheat oven to 375-degrees. Combine/sift flour, baking powder, soda and salt in a small bowl and set aside.  Cream shortening and both sugars until fluffy.  Add the eggs, one at a time, beating well after each.  Add vanilla, lemon extract and pineapple and mix just until combined.  Add flour mixture and and mix well.  Add nuts.  Drop by teaspoons onto a lightly greased cookie sheet (I didn't grease the cookie sheet and they were fine).  Bake for 10-12 minutes.  Frost with pineapple icing and dip into  coconut (I just sprinkled the coconut on).

Pineapple Icing
1/2 C pineapple juice
1/2 C cold water
1/4 C cornstarch
2 T lemon juice
1 T butter
1 t vanilla
2 drops yellow food coloring
1 1/4 C powdered sugar

In a small saucepan, combine the pineapple juice, water and cornstarch and mix with a whisk.  Continue stirring until mixture thickens a lot.  Remove from heat.  Add the lemon juice, butter, vanilla and food coloring and mix thoroughly.  Whisk in powdered sugar.

Oatmeal Cookies by Maurine G.

These are really yummy.  I knew my family wouldn’t be a fan of plain oatmeal cookies, so I added butterscotch chips to half of them, but I like them both ways.  It was Valentine’s Day, so I shaped them into hearts- aren’t they cute!  I think you could skip the refrigeration step and just scoop and bake the cookies right away.  The oatmeal made them a little hard to slice, so I ended up forming them with my hands after I sliced them so they would look pretty instead of smooshed.  Scooping would definitely be easier.  Although, if you just wanted to bake a few at a time, it is nice to know that the dough refrigerates well. 

Do you like that I only own 1 plate?  Actually, it is the only cute plate I own.

Oatmeal Cookie by Maurine G.

1 c shortening

1 c sugar

1 c brown sugar

1 tsp vanilla

2 beaten eggs

1 ½ c flour

3 c oatmeal

1 tsp salt

1 tsp soda

½ c nuts or coconut

Cream shortening and sugars.  Add eggs and vanilla.  Add dry ingredients.  Form into long rolls, wrap in plastic, and refrigerate.  Slice and bake at 350 for 10 minutes.  Makes 5 dozen cookies*

*I don't know what size cookies Maurine makes, but when I make them, this recipe only makes about 3 1/2 doz.  Obviously I like cookies bigger than Maurine, or maybe my children just like cookie dough more :)

We Are Behind-Playing Catch Up

We apologize for our lack of keeping up with the posting the last couple of weeks. Really there is no excuse other than we just didn't get them on the blog. We have made the recipes each week, but lost it after that. Really I guess sometimes life just happens and we are left to play catch up but are left feeling like we are not quite there most of the time. Oh well, life goes on. The following recipes we give a four to each of them. Further explanation to follow.

Hamburger Stroganoff- Myrna Grimshaw

We made this the night before Krystal and Sara's baby shower.  It makes quite a large batch. Kendalee and her girls were there for dinner as well as Juli, Krystal, Mom and Dad, and me and my two girls.  We had plenty with some left over to take home to Jade.  There were no complaints from any of the children and that speaks for itself.  If you need an easy dinner give it a try.

1/2 C onion
1 clove garlic
1 lb hamburger
2 t salt
1/4 t. pepper
1 small can mushrooms, sliced
1 can cream soup
1 C sour cream
2 C cooked noodles

Brown hamburger, onion and garlic.  Add salt, pepper and mushrooms.  Add soup and simmer 10 minutes.  Serve over noodles. 

We did not bake it in the oven.

Hot Fudge Pudding- Lillian Grimshaw

When I think of Lillian Grimashaw I always think of good food. She was one woman who knew how to cook and she especially loved treats of any kind. This recipe was very good, but very rich. It requires some vanilla ice cream to go with it! Sometime baking is fun because you wonder how this will ever turn out. That is kind of what I thought about this hot fudge pudding. It makes its over pudding on the bottom of the pan while baking. Don't understand or believe me, make it for yourself and you can see.

Hot Fudge Pudding-
1 C flour
3/4 C sugar
2 T cocoa
2 t BP
1/4 t salt
1/2 C milk
2 T melted shortening
1 C chopped nuts 1
 C brown sugar
1/4 C cocoa
1 3/4 C hot water

 Mix flour, sugar, 2 T cocoa, BP and salt. Stir in milk and melted shortening. Pour batter into 9" pan. Mix brown sugar and 1/4 C cocoa. Sprinkle over batter. Pour hot water over the top. Bake 45 minute on 350. Serve with cream or ice cream. We omitted the nuts due to preference. It is very fast and easy to put together. The result is a very rich and tasty dessert.

Also, as usual the computer is smarter than me.  No pictures again.

Lady Fingers

If you are a fan of Pepperidge Farms Milano Cookies, these are really close.  I really cannot make these very often or I would become an elephant to go with the African tablecloth.  These are a little softer cookie than Pepperidge Farms, but if you flattened and baked them a little more than I did they would be closer.  I added mint flavoring to the chocolate frosting and served them with Triple Chocolate Mint homemade ice cream.  It was a truly wonderful combination.  There was no frosting recipe listed so I made my own chocolate mint frosting recipe.
The recipe has you bake them on brown paper.  I think this is so they do not spread too far and the edges don't get too crispy.  I did not grease the brown paper.  When I took them off they seemed to come off better after they sat a little.  I didn't let them get totally cooled so as I worked them off of the paper they bent a little but they flattened back out and didn't break.  They do stick a little so use as thin a spatula as you can.

Lady Fingers - Virginia S.                                    Makes approx. 1 doz. finished cookies

3 Eggs                                                                     1 1/2 C Flour
1 scant C Sugar                                                       1 1/2 tsp Baking Powder
1 tsp Vanilla                                                             Dash of Salt

Beat eggs until light.  Add sugar and vanilla.  Mix Well.  Sift dry ingredients and add to egg  mixture.  These cookies are best baked on brown paper.  Drop dough with a small cookie scoop.  (Approx. 2  tsp.) of dough.  Flatten and mold into oblong shape about 3/4" x 1 1/2" x 1/4".  I had to moisten my fingers with water to shape oblongs.  Bake at 350o for 12 min.  These are best baked on brown paper.  Put 2 fingers together with powdered sugar frosting.

Dark Chocolate Frosting

2 C. Powdered Sugar                                         3 Tbs Butter
3 Tbs. Cocoa                                                     1/2 tsp Vanilla or Mint Flavoring
Dash Salt                                                            Cream to make thicker frosting consistency
I made thicker frosting so it wouldn't run out of the cookies and turn them to mush.

Chocolate Sauce- Helen J.

As you can see from the picture, this chocolate sauce is a little bit runny, very tasty though. We had it on banana splits for Valentines day. The flavor is really great, but if you like your chocolate on the thick side this probably isn't for you. I bet it would make really great chocolate milk. I give it 3 stars- it is really good, very easy to make, but we don't eat a lot of ice cream at our house or anything that calls for chocolate sauce. 

Chocolate Sauce-Helen J.
2 T butter
2 T cocoa
1 C sugar
1 C canned milk

Stir butter, cocoa, and sugar over low heat. Add canned milk, boil for 5 min. Flavor with 1/4 tsp almond and 1/2 tsp vanilla.

Sandwich Fillings by Helen J.

There are 12 sandwich suggestions in this recipe.  Some of them I KNOW are yummy, like the BLT or Ham and Cheese.  Others, I will NEVER make, like chicken livers, bacon & salad dressing.  So we experimented with #12 and #7, the Dagwood Special, and the Eggs with Tuna.  My hubby really liked the Dagwood Special.  He said it was on par with a roast beef & cheese.  And Brent really likes roast beef & cheese.

I thought the Eggs with Tuna was okay, but I'd rather just have tuna with pickles and mayo.

All together, I would score the recipe a 3.5.  I would just give it a 3, but how could I possibly score a BLT that low?  Especially one made with garden tomatoes in August.  Here's the complete list of sandwiches:

Sandwich Filling Suggestions by Helen J.
1.  Slices of tomatoes, broiled bacon, shredded lettuce and salad dressing
2.  Chicken livers (cooked, mashed), broiled bacon, and salad dressing
3.  Sliced cheese, ham, shredded lettuce, mayo, and mustard
4.  Sliced cheese, tomato, and mayo
5.  Peanut butter with finely shredded cabbage and carrot
6.  Hard cooked eggs and olives chopped, mixed with mayo
7.  Hard cooked eggs and pickle, tuna chopped and mixed with mayo
8.  Chopped celery and nuts mixed with mayo
9.  Mashed baked beans, sliced tomato, and lettuce
10.  Drained cottage cheese, chopped green onion
11.  Creamed cheese, chopped green and red peppers
12.  Dagwood Special: Sliced ham, salami, bologna, cheese, tomato, chopped lettuce, and mayo

Popcorn Balls - Mary J.

My choices this week included a hand cream that used ammonia and borax, both of which seemed counterintuitive to making your hands feel soft and smooth, so that got immediately thrown out.  I have to admit I was a little bummed, I was excited to make the hand cream.  To make me feel better I made these instead.

Recently, a friend introduced me to a shop here in town that sells candied popcorn in all sorts of flavors.    They were delicious.  When I read this recipe I wondered if it wouldn't taste like the candy sold in the store, and it was a close approximation.  The only difference is they must use less popcorn to candy ratio, since their popcorn is all covered.

I ended up making this twice, once for a Chinese New Year's Party (not Chinese, but yummy!) where I just left the popcorn loose, and then again (because I forgot to take a photo, oh well.), for our church ladies luncheon, where I made it into balls.  It was a hit at both.  I learned a couple things each time, the most important of which was to remove the unpopped kernels.  The recipe didn't mention it and I forgot it was necessary.  Consequently, there was a bit of a "treasure" hunt the first time I made the recipe.  The other thing I realized after doing it the second time, was it would mix a lot better if you had a helper.  One to pour slowly, while the other to stir.  Otherwise, you end up having to "dig" the puddle of candy out of the bottom of the bowl, which ends up taking time that allows the candy to cool and harden and, consequently, you end up breaking a lot of the popcorn.  One fun part of the recipe is that the flavor comes from jello, which leaves several taste options, we did cherry and red raspberry.  The cherry was "Jello" brand and the red raspberry was a store brand and the Jello brand had a lot stronger flavor.  One small issue with the recipe was that it didn't indicate what size of jello, so I used a small box.   It seemed like the right choice.  I don't know that there is enough corn syrup to dissolve a large box.

This was a really great recipe.  A strong 4, I think we will be making this a lot in the future.  It was incredibly fast and easy. The only change I might make, however,  is to reduce the popcorn so you have more flavor, and always use Jello brand.

Popcorn Balls 
1 sm pkg jello
1 C white Karo
1 C sugar
4-6 qts popped popcorn, unpopped kernels removed

Mix well in a med size pot and, on med-high heat, bring to a boil.  Cook on med-low until sugar is dissoved.  Pour over popcorn, slowly, while stirring,  and shape into balls.

Green Beans with Mushrooms by Kathy N.

These green beanse were yummy, but we did not like them more than plain green beans.  They are fun for a change though.  It is interesting to note that this recipe is in the book twice, once under misc., and once under vegetables.

Green Beans with Mushrooms by Kathy N.

1 T minced onion
1 tsp vegetable oil
1 can green beans
1 tsp minced parsley
1 can mushrooms
1 T pimiento

Fry onions in oil until transparent, but not browned.  Add everything else and saute until heated through.

Harvard Beets - Della G

Sorry no picture.  I went to take the picture and the camera won't work.  I used frozen beets.
I do love harvard beets.  Imagine a smooth, beautiful, dark magenta color sauce.  Oooooo!  The sauce flowing and swirling in between chunks of dark magenta beets. Ahhhhh!  The aroma rising and inviting your taste buds to moisten in anticipation.  Yummm!  When the aroma reaches your nose with a blast of vinegar everything changes.  The recipe calls for mild vinegar which I didn't know what it was so I used white vinegar thinking maybe the taste would be milder.  Wrong.  I think you must need to water down the vinegar by at least 1/2.  Cider vinegar would give it a better flavor also.  My own recipe (Better Home and Garden) uses a little more sugar and I like the flavor better than this one.

Harvard Beets - Della G.

2 Tbs. Butter or Margarine                          1/2 tsp. Salt
1 Tbs. Cornstarch                                       1/2 C. Mild Vinegar
1 Tbs. Sugar                                               2 C Cubed Cooked Beets

Melt butter in saucepan.  Add cornstarch mix until smooth.  Add sugar and salt, mix well.  Add Vinegar slowly and stirring constantly.  Cook until thick (I stirred and cooked it about 2 min. so it was well blended.  Add beets and heat through.

Ground Beef Rice Casserole by Rua J.

This was simple and quick, and it only took one pan.  That's what I call a winner.  :)  It's similar to Spanish Rice, but since it uses the soup, I didn't have to put in spices or other things.  And for those who have never seen or used it before, chicken gumbo soup is made by Campbell's, and is rice and chicken in a somewhat weak tomato sauce.  I found it in the regular soup section (with a little help from the grocery manager).  I really liked that the recipe called for regular rice.  Even though it takes longer to cook, I think it tastes better, and it's a lot less expensive.

Here's a picture of the finished product:

And a picture of it on the plate.  The meat seemed to all rise to the top while baking, but there was quite a bit of rice underneath.

Ground Beef Casserole
1 lb ground beef
1 med chopped onion
1 chopped green pepper
sticks celery, chopped
2 cans chicken gumbo soup
2 cans water
1 C uncooked rice
salt to taste (I didn't add any and it tasted good, but it would still taste good with a teaspoon or so)
Brown beef and onion. Add other ingredients.  Bake, covered for 1 hour at 350 degrees.  May use sausage instead of beef (I think that would taste a little spicier, and very good)

Barbecued Beef Patties - Myrtle R.

When I saw this recipe I was excited.  We love hamburgers and BBQ sauce, I thought it would be great. Instead, it was just so-so.  The meat was really runny.  I was making dinner for us and another family so I doubled the recipe, and it made about 1 1/2 what we needed.  Since it calls for 2 C of evap "mink" or milk, that seemed like a lot, so i just used 3 cups (2 cans) with my doubling of the recipe.  I think if I had added the other 1 C it would have been soup and have never held together.  Then when I made the sauce, it turned out REALLY tangy.  More of a sweet and sour sauce than a BBQ sauce.  Some of my kids thought it was weird, I thought it was just ok.  If I made it again, I would do about 1 C milk (when 1x's recipe) and use your own favorite BBQ sauce diluted a little.

BBQ Beef Patties
1 lb ground beef
1/2 C rolled oats
2 C evap "mink"/milk or light cream (I'd start with 1 C and add as necessary)
1 T chopped onion
1 t salt
1/8 t pepper

Mix together well and form into patties, it will thicken as you stir.  Fry in hot fat/oil for 10 min.

SAUCE
4 T worcestershire sauce
2 T vinegar
4 t sugar
2/3 C catsup
1/3 C water
1/4 C onion, chopped

Add sauce to meat in skillet and cook for 15 minutes, turn patties often.

Ground Beef Hash by Maurine G.

This recipe is a lot like Spanish rice, but with bread crumbs.  We loved it!  We left the breadcrumbs off for the gluten-free girl and it was still great, so you could skip that step, if you felt like it.  Cheese might be a yummy substitution, too. I have to admit that I only put in half of the onions and peppers because that was all the peppers I had and it seemed like a lot of onions. I think I will put them all in the next time I make it. 

Ground Beef Hash by Maurine G.

2 large onions, diced
2 green peppers, diced
3 T shortening
1 tsp salt
1 lb hamburger
2 c canned tomatoes
1 c rice, cooked
1 tsp chili powder
buttered bread crumbs

Cook rice in 2 c water.  Melt shortening in a skillet and saute the vegetables until transparent.  Add meat and brown.  (Or you could just dump the meat and vegetables in all together and leave the shortening out. The vegetables will saute in the fat off the meat.)  Add tomatoes, rice, and seasonings, and pour into a greased 9x13 pan.  Cover with bread crumbs and put in a 350 degree oven until browned, about 15 minutes.

Chicken Casserole (OR Turkey)

This is the finished casserole.  It is very pretty to serve just straight at the table.  It is very light and puffy because of the whipped egg whites.  An interesting concept for a casserole.  I halved the recipe to serve 6.

This really does serve 12 people.  I halved the recipe for both the dressing and the casserole for our dinner. I went a little extra on the turkey because I used my left over turkey roast.  The recipe is for 12 servings.  This casserole  is pretty when you serve it.  A definite 4 if you like turkey and dressing.  This would be a great way to use left over Thanksgiving turkey, dressing and gravy to make it stretch.
Once again I invited guests.  Our friends are great sports.  Luckily  the guests were big fans of turkey and dressing, they both had 2nd helpings.  When served with cranberry sauce it even became prettier and brighter. I called Carolyn to find out who Ivy Williams was.  Uncle Brent's Aunt.  I can't believe I don't remember knowing her!  I found a small problem with the recipe, if you are a new or inexperienced cook.  What if you don't know how to make, or do not have a recipe for poultry dressing; and how big a recipe do I need?  I chose to use Grandma Kathleen's because our family likes it.  I used 1/2 of recipe since I 1/2'd the casserole.  I have included that recipe also.

CHICKEN (TURKEY) CASSEROLE - Ivy W.                                              Serves 12

1 1/2  Lbs. Cooked Cubed Chicken or Turkey                           1 quart Chicken Broth
2 quarts raw Poultry Dressing or Stuffing                                     Salt and Pepper to taste
1/4 C Fat (I used 1/2 of butter from Dressing Recipe)                 3 Egg Yolks - stirred well                          2 Tbs Flour                                                                                3 Egg Whites - beaten to stiff peaks
Make a rue with melted fat and flour.  Add chicken Broth and stir until mixture is smooth and boiling.  Take a cup of the broth mixture and add to egg yolks mixing quickly with a whisk while adding so yolks will not cook in small chunks.  Mix heated yolk mixture back into broth while stirring constantly.  (Like making pudding).  Cook for 2 min. stirring constantly.  Cool sauce slightly and fold  in beaten egg whites.  Layer dressing, turkey chunks, and sauce (2 or 3 layers each)  in greased baking dish  Bake 350o for 40 min.  Let sit for 10 min before serving.  If making ahead, bake for 1 hour.

Turkey Dressing                              serves 12            Bake in 9x13 or 2 loaf pans at 350o for 1 hour
In large bowl place:  1 1/2  Lb. Loaf of Bread - Broken up,
                                1/2 to 1 Lb. Sausage cooked and crumbled.
Saute:  1 cube Butter or Margarine,
           1 1/2 C finely chopped Onion
           1 1/2 C finely chopped Celery
Mix together: 2 beaten Eggs, 3 1/2 C Milk, 1/2 tsp Salt, 1 1/2 tsp. Sage, 1/2 tsp. Poultry Seasoning,                      dash Pepper 1 Chicken Bouillon Cube crushed, 1 1/2 tsp Baking Powder
Mix together above ingredients.  Place in greased pan and bake.

Peach Cobbler-Helen J.

Who doesn't love cobbler? I was in a hurry last night and this looked like the most easy of my choices. Sometimes cobbler can be too sweet for my tastes, but this recipe is just right for me. I would even leave the sugar out of the filling part next time. I would cook it a bit longer, since the biscuit part was a little slimy on the bottom. Very good warm, or for breakfast the next morning. I can't wait for some warmer weather so I can try this outside in the Dutch Oven. 4 stars.

Filling-

2 Cups Sliced Peaches (I just used a quart of bottled peaches)

1/4 Cup sugar

3 T lemon juice

1 Cup Peach Juice (Also from the quart of peaches)

1 T butter

Mix together, cut up butter and sprinkle on top. 

Crust-

11/2 Cups flour

1/2 tsp salt

1 T Baking Powder

1/2 Cup milk

1 T sugar

1/3 Cup shortening

1 egg well beaten

Combine flour, salt, BP and sugar. Cut in shortening, add milk and egg and mix. Drop by teaspoon full onto filling. Sprinkle with Nutmeg and Sugar. Bake for 30 minutes at 350 degrees.